Make tender cranberry-braised short ribs with a sweet-tart balsamic cranberry sauce and creamy blue cheese grits for an elegant holiday dinner.
Rich, tender beef and a vibrant cranberry sauce come together in this comforting Tender Cranberry-Braised Short Ribs with Creamy Blue Cheese Grits Recipe. The bone-in short ribs are slowly braised until the meat becomes exceptionally tender and begins to pull away from the bones.
Fresh cranberries, cranberry juice, stone-ground mustard, balsamic vinegar, and crushed red pepper flakes create a glossy sauce with a delicious balance of sweet, tart, savory, and gently spicy flavors. Searing the beef before braising also develops a deeply caramelized exterior and adds richness to the sauce.
Creamy blue cheese grits provide a smooth, velvety foundation for the fall-apart beef. The subtle sharpness of the cheese complements the fruitiness of the cranberry sauce without overpowering the dish.
Elegant enough for a holiday dinner yet comforting enough for a cold-weather family meal, these cranberry-braised short ribs make a memorable main course for Thanksgiving, Christmas, and other special occasions.
Directions
Step 1: Prepare the Oven
Preheat the oven to 325°F. Position an oven rack in the center.
Step 2: Season the Short Ribs
Pat the short ribs thoroughly dry with paper towels. Season all sides evenly with the kosher salt and black pepper.
Removing excess moisture helps the meat develop a deeply browned exterior during searing.
Step 3: Sear the Short Ribs
Heat the oil in a large Dutch oven or heavy oven-safe braising pot over medium-high heat.
Once the oil is hot, carefully add the short ribs. Sear them for 2 to 3 minutes per side, or until deeply browned. Work in batches if necessary to avoid overcrowding the pot.
Transfer the browned short ribs to a plate and set aside.
Step 4: Deglaze the Pot
Reduce the heat slightly and pour the beef broth into the pot. Use a wooden spoon to scrape the flavorful browned bits from the bottom of the pot.
Step 5: Prepare the Cranberry Braising Sauce
Transfer a few tablespoons of the warm broth to a small bowl. Add the cornstarch and whisk until completely smooth.
Stir the cornstarch mixture back into the pot. Add the cranberry juice, stone-ground mustard, crushed red pepper flakes, fresh cranberries, and balsamic vinegar. Stir until evenly combined.
Step 6: Braise the Short Ribs
Return the short ribs to the pot, nestling them into the cranberry mixture. Spoon some of the sauce over the meat.
Cover the Dutch oven tightly and transfer it to the preheated oven. Braise for 2 to 2 1/2 hours, or until the beef is exceptionally tender and pulls away from the bones easily with a fork.
Carefully baste the ribs with the cranberry sauce about halfway through cooking.
Step 7: Begin the Blue Cheese Grits
Approximately 20 minutes before the short ribs are ready, combine the water, whole milk, and kosher salt in a medium saucepan. Bring the mixture to a gentle boil over medium heat.
Step 8: Cook the Grits
Slowly whisk the quick-cooking grits into the boiling liquid. Continue whisking until the mixture is smooth and free of lumps.
Reduce the heat to low and cook according to the package directions, stirring frequently to prevent the grits from sticking or scorching.
Step 9: Add the Blue Cheese
Remove the saucepan from the heat. Add the crumbled blue cheese and stir until the cheese is melted and fully incorporated.
The finished grits should be thick, creamy, and smooth.
Step 10: Finish the Cranberry Sauce
Remove the Dutch oven from the oven. The short ribs should be fork-tender, and the cranberry sauce should be glossy and slightly thickened.
For a thicker sauce, carefully transfer the ribs to a plate and simmer the sauce on the stovetop for 5 to 10 minutes, stirring occasionally.
Step 11: Assemble and Serve
Spoon a generous portion of the warm blue cheese grits into serving bowls or onto plates.
Place one or two cranberry-braised short ribs over each portion. Spoon the cranberry sauce and softened cranberries generously over the top. Serve immediately while hot.
Notes
Bone-in beef short ribs provide excellent flavor and become exceptionally tender during slow braising.
Fresh cranberries are ideal for this recipe, but frozen cranberries may be used without thawing them first.
For milder blue cheese grits, reduce the amount of blue cheese or replace part of it with cream cheese or mascarpone.
The short ribs may be prepared one day in advance and refrigerated overnight. Their flavor may deepen as they rest, making this a convenient make-ahead main course for entertaining.
Before reheating the short ribs, remove any solidified fat from the surface of the cranberry sauce. Reheat gently on the stovetop or in a covered Dutch oven until thoroughly warmed.
Store leftovers in separate airtight containers in the refrigerator for up to four days. Keeping the short ribs and grits separate helps preserve their textures.
Reheat the grits over low heat with a small amount of milk, stirring until smooth and creamy again.
This recipe can be gluten-free when prepared with appropriately labeled ingredients. Check the beef broth, cornstarch, stone-ground mustard, grits, and blue cheese for gluten-free labeling, and prevent cross-contact during preparation.
